ACFA Regionale De Centralta - Kitchen
5109 46 Street Legal AB T0G 1L0 · Food - General
Inspection summary
ACFA Regionale De Centralta - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on July 7, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 4 times across 2 separate inspections, most recently on March 10, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 5 times across 3 separate inspections, most recently on March 12, 2025. For example:
Do food handlers at the facility have adequate food safety training?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on February 5, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- A food safe certificate was not observed. Please submit a copy of an approved food safety certificate to this office. A list of recognized food safety courses in Alberta can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher was not connected to chlorine sanitizer. The detergent was noted to be connected twice. Please acquire a new sanitizer bucket and ensure to replace it frequently. Please use a test strip to test the concentration and ensure it is dispensing chlorine at 100 ppm at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was noted that the facility was not monitoring the dishwasher concentration. Please ensure to use a chlorine test strip to test the concentration of the low temperature dishwasher and ensure it is dispensing chlorine at 100 ppm at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was noted to be empty at the time of inspection. Please ensure that the hand washing sink is fully stocked at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- A food safe certificate was not observed. Please submit a copy of an approved food safety certificate to this office. A list of recognized food safety courses in Alberta can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer (chlorine) bucket of the low temperature dishwasher was noted to be crystalized.Please acquire a new sanitizer bucket and ensure to replace it frequently. Please use a test strip to test the concentration and ensure it is dispensing chlorine at 100 ppm at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The chlorine test strips were noted to be expired in 2024. Please acquire chlorine test strips. 2. The quaternary ammonium test strips were noted to be expired in 2018.Please acquire quaternary test strips.3. It was noted that the facility was not monitoring the dishwasher concentration. Please ensure to use a chlorine test strip to test the concentration of the low temperature dishwasher and ensure it is dispensing chlorine at 100 ppm at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was noted to be empty at the time of inspection. Please ensure that the hand washing sink is fully stocked at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- A food safe certificate was not observed. Please submit a copy of an approved food safety certificate to this office. A list of recognized food safety courses in Alberta can be retrieved from: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chest freezer was noted to be in insanitary state. Please clean and sanitize the chest freezer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions